• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.433-438
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• 2010

This study investigated the effects of dietary supplementation of the fermented by products garlic and onion on growth performance, blood composition and cecal microflora in broiler chickens. A total four hundred eighty, day old broiler chickens (Ross) were randomly divided into four groups with four replicates of thirty birds each. The treatment groups were negative group (NC, antibiotic-free diet), positive group (PC, basal diet with 0.05% and 0.03% anticoccidials), fermented of onion by product 1.0% group (T1) and fermented of onion by product 1.0% group (T2). The body weight of broilers fed the diets containing fermented by products garlic was higher than the other treatments during overall period. No significant difference were observed on serum chemical composition and blood corpuscle. In the cecal microflira of broiler, the population of the Lactic acid bacteria was showed the higher in chicken fed diets supplemented with fermented of garlic group than other groups (P<0.05). These results suggest the possibility that fermented of garlic and onion by product could be used as the alternative of antibiotics growth promotor of broiler chickens.

• Food Science and Industry
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• v.55 no.3
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• pp.284-300
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• 2022

Indigenous fermented foods have played a vital role in human history, and continue to offer a multitude of diverse sensory characteristics. According to earthenware relic, the fermented fisheries products might be consumed in Korean peninsula from Paleolithic period. The traditional Korean fermented fish products are classified into four groups; Jeot-gal (sik-hae), Aek-jeot, Seasoned Jeot-gal, and Seasoned Aek-jeot. Jeot-gal is a fermented fishery with salt. Aek-jeot is a liquid part of Jeot-gal. Sik-hae is manufactured by fementing fishery with salt, cereal, malt powder, etc. Seasoned Jeot-gal is a salt-seasoned fish with red pepper powder, garlic, onion, etc. Seasoned Aek-jeot is a seasoned product by adding "salt-water" or "condiment" to Aek-jeot. The fermented fisheries industry has traditionally been succeeded mainly in a cottage scale to the middle of 20th century. Thereafter, together with the development of pelagic fishery, the fermented fisheries industry also developed constantly to an enterprise size.

• Journal of Food Hygiene and Safety
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• v.29 no.3
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• pp.211-216
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• 2014

Bacillus cereus was isolated in 155 of 4,318 food samples from 2012 to 2013. Of the isolates, 140 isolates were performed antimicrobial disk test against garlic, cinnamon, ginger, and green tea extracted at two different temperature, $25^{\circ}C$ and $70^{\circ}C$. The isolates from Powdered Red Pepper showed frequently to 48.65%, and followed by Agriculture Products (31.08%) and Kimchi (25.61%). The isolation rate of Cooked Foods in the Restaurant supposed to causing food poison was 1.17%. Analysis of antimicrobial activity showed that $25^{\circ}C$ garlic extract, $25^{\circ}C$ green tea extract, and $70^{\circ}C$ green tea extract resisted against all 140 isolates and the others resisted against some isolates. Antimicrobial activity was depended on the temperature; garlic > green tea > cinnamon in $25^{\circ}C$ and green tea > garlic > cinnamon in $70^{\circ}C$. The correlation analysis of each extracts showed that geen tea extract was different significantly with garlic and cinnamon extracting in $25^{\circ}C$ and with only garlic extracting in $70^{\circ}C$ at p < 0.05.

• Journal of Life Science
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• v.24 no.5
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• pp.549-557
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• 2014

This study examined the quality characteristics of fermented black garlic (BG) with probiotics. Nine strains of probiotics were tested in media containing 20% BG. Four of the strains grew well in the BG media: Lactobacillus rhamnosus, L. paracasei subsp. paracasei, L. casei, and L. plantarum. These four strains were used to make 10, 20, and 30% BG fermented product, respectively. The number of viable cells, pH, acidity, S-allyl cysteine (SAC) concentration, and nitric oxide (NO) and reactive nitrogen species (ROS) generation in Raw 264.7 macrophage cells were measured. L. plantarum showed the best growth of all the strains in the BG media. The pH of all the samples decreased during fermentation, and the acidity increased acidity. However, they did not differ significantly from the pH and acidity of the control. In all four strains, the SAC content did not differ before and after fermentation. However, the SAC content increased, depending on the BG concentration. NO production was inhibited in the L. rhamnosus inoculation strain compared to the other strains. ROS generation was also significantly inhibited in the L. plantarum inoculation strain compared to the other strains. The results show that the characteristics of BG fermentation products are determined by the fermentation strain. Therefore, fermentation products with particular characteristics can be produced using a single strain or mixed strains.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.280-285
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• 1993

The bioactivity of garlic extract was evaluated, based on the inhibition of soybean lipoxygenase. While the inhibition of lipoxygenase by the chloroform extract (1$_{50}$ value after 10min precirculation, 55mg/$m\ell$) of garlic homogenate shows the property as irreversible inhibitors, the aqueous extract (1$_{50}$ value, 65mg/$m\ell$) appeared to contain mainly reversible inhibitors. In the related study, diallyldislufide and dimethyldisulfide inhibited the enzyme with 1$_{50}$ value of 1.3mM and 18mM, respectively. These disulfides demonstrated both irreversible and reversible patterns of inhibition. In addition, synthetic alliin(allylcysteine sulfoxide) was found to inhibit the enzyme at high concentration (approximately 22%, at 10mM), and its decomposition products showed the irreversible property in the inhibition, in contrast to S-ethyl cysteine sulfoxide which expressed no significant inhibition. Thus, it is suggested that the garlic macerate contains both irreversible and reversible sulfur inhibitors.itors.

• Journal of the Korean Society for Nondestructive Testing
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• v.34 no.4
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• pp.283-289
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• 2014

This study was conducted to develop a non-destructive detection method for adulterated powder products using Raman spectroscopy and partial least squares regression(PLSR). Garlic and ginger powder, which are used as natural seasoning and in health supplement foods, were selected for this experiment. Samples were adulterated with corn starch in concentrations of 5-35%. PLSR models for adulterated garlic and ginger powders were developed and their performances evaluated using cross validation. The $R^2_c$ and SEC of an optimal PLSR model were 0.99 and 2.16 for the garlic powder samples, and 0.99 and 0.84 for the ginger samples, respectively. The variable importance in projection (VIP) score is a useful and simple tool for the evaluation of the importance of each variable in a PLSR model. After the VIP scores were taken pre-selection, the Raman spectrum data was reduced by one third. New PLSR models, based on a reduced number of wavelengths selected by the VIP scores technique, gave good predictions for the adulterated garlic and ginger powder samples.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.819-825
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• 2010

This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the $D_{10}$ value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia coli (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The $D_{10}$ of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. aureus. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.

• Korean Journal of Organic Agriculture
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• v.28 no.4
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• pp.491-504
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• 2020

School food services using environment-friendly agricultural products (E.F.A.E) have been promoted by school food service center (S.F.S.C) of each county in Chungnam. Since Dangjin S.F.S.C was established for the first time in 2011, 13 S.F.S.Cs have been established in 13 counties of Chungnam. 9 S.F.S.Cs of them have been managed directly by each county and 4 S.F.S.Cs of them managed by contracted cooperatives. Price deviation of 8 foodstuffs (rice, radish, spinach, cabbage, scallion, onion, garlic and potato) which are consumed much relatively was showed differently by counties. And in the average price of 8 foodstuffs, that of foodstuffs produced within the county was lower than that of produced in Chungnam and domestic. Also, the coefficient of variation of school foodstuffs was lower than that of retail market because S.F.S.C has procured school foodstuffs by contract cultivation between each S.F.S.C and producers. Contract cultivation effected on E.F.A.E price stability and producers' farm income.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.419-430
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• 1987

The damage of plasmid DNA by lipid peroxidation and its inhibition were investigated through the model system of DNA and linoleic acid at $37^{\circ}C$. The degree of DNA damage increased in proportion to the increase of concentration and peroxidation of linoleic acid. DNA damage induced from linoleic acid peroxidation was greatly inhibited by the addition of active oxygen scavengers, especially, singlet of oxygen scavenge$(\alpha-tocopherol,\;cysteine)$ and superoxide anion scavenger(superoxide dismutase, ascorbic acid) in reaction system. These active oxygens, such as superoxide anion and hydrogen peroxide were rapidly generated in the early stage of peroxidation (POV below 100 mg/kg) and also scanvenged by the addition of superoxide dismutase and catalase, respectively. Hydroperoxide isolated from autoxidised linoleic acid showed DNA damage. Hydroperoxide induced-DNA damage was not inhibited by active oxygen scavengers. Lipid oxidation products, malonaldehyde and hexanal, also influenced on the DNA damage. Accordingly, it is speculated that DNA damage by lipid oxidation products is due to active oxygens such as singlet oxygen and superoxide anion formed in the early stage of peroxidation, direct action of hydroperoxide and formation of low molecular carbonyl compound-DNA complex. Furthermore, DNA damage induced by lipid peroxidation was remarkably inhibited by the addition of active oxygen scavengers and natural antioxidative fractions extracted from garlic and ginger. These antioxidative fractions also suppressed the generation of active orygens and linoleic acid oxidation. It is assumed that the inhibition of DNA damage by garlic and ginger extracts is due to the scavenging effect of active oxygens and the inhibition of hydroperoxide and oxidation products formation.